I get excited when I come up with different spice blends that I can store for continued use. This meal came from that. I actually found the cutest little mason spice jars over the weekend. I have a mason jar OBSESSION! I bought 3. I will likely go back and get more. Now I needed spice blends to fill up those jars. This meal comes from one of those blends. The link for the recipe is below. Enjoy!

In a large pan, heat the garlic and olive oil. Add steak bits and begin to brown. Add the Middle Eastern seasoning and sea salt, mix well so all pieces are coated. Continue to cook. When most pink is no longer noticeable, add the red and orange peppers. Cook until peppers begin to get soft. Add the zucchini, lemon zest, and lemon juice. Let the zucchini begin to get tender. Add the pine nuts, mix well, heat through. Serve!

There are times where I just get a craving for rosemary. There is something about the scent and flavor of rosemary that I just have to have sometimes. This week was one of those times. If you are looking for a meal that is very light and fresh tasting this is it.

If I could eat rice every single day I would. Well, actually I kind of do, for lunch. But if I could eat it for dinner every day as well I would. I think my boys would most likely get a little sick of it. I had a craving for brown rice as well. This meal came out of those two wants.

Jackson loved this meal. He mentioned several times that it was a good dinner.

In a large pan add the olive oil and garlic. Begin to cook garlic for 1-2 minutes until fragrant. Add the chicken. Coat well with olive oil and garlic. Add the white wine vinegar, rosemary, sea salt, and pepper. Cook chicken through. Once chicken is cooked add the zoodles and lemon juice. Continue to cook for several more minutes until zoodles are tender. When zoodles are done add the arugula. Mix well. Turn off the heat and just let the remaining heat wilt the arugula.

Last night was Taco Thursday in our home. It isn’t a Thursday thing. It just so happens we ate tacos on a Thursday. This took three recipes to bring together. Taco seasoning. Tacos. Corn/red pepper salsa.

Three recipes in one this morning! It is your lucky day! Well really it just takes all three to bring this tasty meal together.

Full disclosure. These tacos are extra lean ground sirloin. On a typical taco night in my home we are eating turkey tacos. Unfortunately my butcher was out of white meat ground turkey. They would have had to freshly grind some more for me. While that sounds amazingly fresh, it seemed a bit too time consuming with two small boys in tow at the grocery store. One extra small boy was about 20-30 minutes away from being entirely ready for a nap. I took a hard pass on waiting and got the lean beef instead. Time management people!

These tacos pack an extra nutrient punch with black beans and spinach. I always add spinach to any dish I can. You cannot get enough leafy greens. I have no problem consuming my leafy greens, but sometimes my boys do. This is a great and tasty way to get them their greens.

Taco Seasoning

1tbsp dark chili powder

1 & 1/2 tsps cumin

1 tsp Mexican oregano

1 tsp sweet paprika

1/2 tsp sea salt

1/4 tsp red pepper flakes

1/8 tsp onion powder

Fresh ground pepper. To taste

I combine all of these in a small storage dish with a lid and I shake until perfectly blended. I keep my seasoning in this dish all of the time. I just add a batch to the remaining batch. I have even labeled the lid “taco seasoning” I use it in more than just tacos. If I want something southwestern in flavor, I often turn to this seasoning.

I do not add garlic to the dry seasoning. I love fresh garlic. I will always mince 1-2 cloves of garlic and cook it in a pan with some olive oil before adding any meat/veggies and the taco seasoning.

Tacos

1lb ground meat. Turkey, chicken, extra lean sirloin.

1 & 1/2 Tbsp taco seasoning. (you could add more if you want it a touch spicier. I have a little who doesn’t like super spicy yet.)

Saute the garlic in the olive oil until soft and fragrant. Add the meat and brown. After it begins to brown add the taco seasoning. Mix well. Cook through a little longer. Add the lime juice and vinegar. Cook for another minute or two. Add the black beans, mix well and heat through. Toss in the chopped spinach. Cook until spinach is wilted and the meat is thoroughly cooked. Scoop into taco shells. Add your desired toppings. I added tomatoes and cilantro to mine. I forgot to dice up my jalapeño. Normally I would add that as well.

Corn and Red Pepper Salsa

1 red pepper diced

1 Tbsp olive oil

1 cup frozen corn

1/2 tsp cumin

1/2 lime juiced

pinch sea salt

cilantro diced to taste

Cook red pepper in the olive oil until it begins to get tender. Add the frozen corn and continue to cook. Add the lime juice, cumin, and sea salt. Mix well. Cook through until peppers are soft and corn is no longer frozen. Once done add the cilantro and combine well.

Add all to your plate and enjoy a deliciously fresh taco night in your home!